Easter leftover solutions
Did the Easter bunny leave you a card, candy and now a bunch of leftovers? Transform those colorful hard-boiled Easter eggs into an easy and delicious Egg Salad!
6 hard-cooked eggs, peeled
1/4 cup finely diced celery
2 teaspoons finely chopped fresh tarragon (or 1/2 teaspoon dried)
1 Tablespoon finely chopped fresh flat leaf parsley
1/2 teaspoon celery seeds
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice
1/8 teaspoon each of salt and pepper, or to taste
1. Chop eggs, but not too fine. Transfer to a mixing bowl.
2. Mix in celery, tarragon, parsley, and celery seeds
3. Add mayonnaise, sour cream, mustard, and lemon juice; stir to combine. Add salt and pepper and stir; adjust if needed. Makes about 2 cups.
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